Pig trotter & Ginger vinegar stew is one of traditional confinement dishes for new mothers. It helps to keep the mother’s body warm & expel wind after labor. It is one of my favourite dish during my confinement days too. The pig’s trotter are so tender and succulent after many hours of cooking in the tasty sweet black vinegar. There are many different ways of preparing this dish, I am going to use my mother’s way today. The steps are not complicated. Anyway, you don’t need to be a new mother to enjoy this nostalgic Pig trotter & ginger vinegar stew. 🙂
(Serving for 6-8pax) Recipe by Taglicious’s mum
1.8kg pig trotters (2 pcs of pig’s front feet)
750ml sweetened black vinegar (I used Feng He Garden’s black vinegar)
3-4 tablespoons sesame oil
400g old ginger
8 hard boiled eggs
Salt to taste (optional)
Blanch the pig trotters with hot boiling water and wash it clean with tap water. Set aside.
Use a large casserole or claypot to sauteed the gingers with sesame oil for 5 mins or till frangrance.
Add in 750 ml sweetened black vinegar & 300 ml water and bring it to boil.
Add in the pig trotters and simmer under low fire for 2 hrs.
Add in hard boiled eggs and simmer under low fire for another 30 mins and it it ready to serve.
Request the butcher for pig’s front legs as it is more meaty.
For confinement, you can cook the black vinegar with ginger & sesame oil 1-2 weeks before for stronger flavor.
Steamed Spare Ribs w/Black Bean Paste 豆豉蒸排骨 at Fun at Sassy’s Kitchen (Angela Seah Thulin)
This is a MUST order dish whenever visiting a Dim Sum restaurant. Living abroad I really miss this kind of morning breakfast, enjoying a table of varieties – char siew bao, sticky rice in lotus leaf, steamed sausage rolls and of course this one!
One of the best Dim Sum restaurants in Singapore is Red Star Restaurant 红星酒家 located at Chin Swee Road. This is where i prefer to go.
Ok ok, this is another fuss-free recipe yet with very tasty results using Feng He Garden Black Bean Paste and you don’t have to marinate the ribs overnight!
Ingredients: 300g pork spare ribs, cut into 1” or bite-sized pieces 1/2 tbsp Feng He Garden black bean paste 1/2 tbsp shaoxing wine 1 glove garlic, minced 1 tbsp water 1/4 tsp salt 1 tsp oil 1 tsp sugar 1 tsp sesame oil 1 tbsp corn starch dashes of white pepper chilli, cut into slices
Steps – 1. Mix well and marinate all the above together for an hour. Ensure that every piece of the ribs are coated with the marinade. 2. In hot boiling water, steam over high heat for 30-40 minutes or until done.
Garnish with scallions!
Notes – 1. I used 1 tbsp of black bean paste instead. 2. I steamed this longer (for about 45 minutes) as I like my spare ribs to be really tender. 3. The type of pork I used in Swedish is Kamben.
B: -1/2 cup Feng He Garden soy sauce -1/4 cup Feng He Garden dark soy sauce -2 cup Shao Xing wine -90g rock sugar
C: -1 kg pork belly, cut into square cubes Cooking Directions 1. In a pot, spread ingredients A at the bottom and then add ingredients B. 2. Let the mixture boil and then add in pork, skin facing down. 3. Lower the heat to let it simmer for 2 hours. In between turn the pork once.
Ingredients -400g Pork Ribs -4 cloves of garlic -2 pieces of ginger -1 tbsp rose wine -2 tbsp sugar -3 tbsp vinegar -4 tbsp Fenghe. soy sauce -5 tbsp water
Note: Add 1/2 tbsp of Feng He Garden Dark Soy Sauce too for a darker color n taste
Method 1. Wash clean ribs use 1tbsp oil pan fried the ribs on all side before add in the rest of the ingredients n seasonings stated above, 2. Bring to a boil n cover change to small fire n cook till tender. You will have to toss the porks in between to get an even color. If water evaporated fast just add a little at a time till fully cooked. You can change to big fire if there’s still liquid n boil till evaporated. 3. Garnish with parsley n serve.